Yummy, Healthy Pumpkin Quinoa Muffins

I love muffins and pumpkins and pretty much anything containing quinoa. So when I stumbled onto this muffin recipe at Fork and Beans, I was quite thrilled to try them out!

Of course, I never follow a recipe to a tee, so the following is my adaptation of Fork and Beans' recipe.

Healthy Pumpkin Quinoa Muffins

Prep Time: 20 minutes
Cook Time: 22-25 minutes
Makes: 8 muffins

  • 1/2 cup quinoa flour
  • 1/2 cup quinoa flakes
  • 3 tablespoons olive oil
  • 2/3 cup canned pumpkin
  • 1/2 cup honey
  • 1 teaspoons vanilla
  • 1 egg (for vegan muffins use 1 tablespoon flaxseen meal and 2 tablespoons warm water)
  • 1/3 cup milk (for vegan muffins use 1/3 cup hemp milk and 1/2 tablespoon apple cider vinegar -- allow this mixture to sit for minutes before adding it to the muffin batter
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoons salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

  1. Preheat oven to 400 degrees F.
  2. Combine olive oil, canned pumpkin, honey, vanilla, egg, and milk in a large bowl. Mix until combined.
  3. Add the quinoa flour, quinoa flakes, baking soda, baking powder, salt, cinnamon, ground ginger, and ground cloves to the pumpkin mixture
  4. Grease muffin tin cups with olive oil.
  5. Fill muffin cups 3/4 full
  6. Bake in preheated oven for 22-25 minutes
  7. Enjoy!!

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